Entree: Romania – Moldavia – Ciorbă Rădăuțeană (Creamy, sour chicken soup from Rădăuți enriched with a sour cream and egg mixture)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 3 lb (1.4 kg) whole chicken, cut into parts (legs, thighs, breasts)
- 10 cups (2.4 L) cold water
- 1 medium onion, about 6 oz (170 g), peeled and halved
- 2 medium carrots, about 6 oz (170 g), peeled and sliced
- 1 small parsley root, about 3 oz (85 g), peeled and sliced (or 1 small parsnip)
- 2 stalks celery, about 4 oz (115 g), diced
- 2 bay leaves
- 6 whole black peppercorns
- 1 tsp (5 g) salt for the stock, plus more to taste
- 6 oz (170 g) smoked ham or smoked pork, diced
- 1/3 cup (65 g) long-grain rice, rinsed
- 2 cups (480 ml) borș (fermented wheat bran) or 4 tbsp (60 ml) fresh lemon juice if borș is unavailable
- 1 cup (240 g) sour cream (smântână)
- 3 egg yolks
- 2 tbsp (30 ml) fresh lemon juice, or to taste
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 cup (15 g) fresh dill, chopped
- 1/2 tsp (1.5 g) ground black pepper, or to taste

Instructions

1. Place the chicken pieces and 10 cups (2.4 L) cold water in a large soup pot. Bring to a gentle simmer over medium heat and skim any foam that rises to the surface.
2. Add the onion, carrots, parsley root, celery, bay leaves, peppercorns, and 1 tsp (5 g) salt. Reduce heat to low and simmer gently, partially covered, for 45 minutes to 1 hour until the chicken is tender and the broth is flavorful.
3. Remove the chicken pieces and set aside to cool slightly. Strain the broth into a clean pot, discarding the solids, and return the clear broth to the stove.
4. Add the diced smoked ham and rinsed rice to the broth. Simmer until the rice is tender, about 12 to 15 minutes.
5. While the rice cooks, remove meat from the cooled chicken bones and shred into bite-size pieces, discarding skin and bones. Return shredded chicken to the pot.
6. Stir in the borș (2 cups / 480 ml) and simmer 2 to 3 minutes. Taste and adjust sourness with 2 tbsp (30 ml) lemon juice if needed.
7. In a small bowl whisk together the sour cream and egg yolks until smooth. Temper the mixture by slowly whisking in 1 cup (240 ml) of the hot soup broth, a little at a time, until warm.
8. Reduce heat to low or remove the pot from heat and slowly stir the tempered sour cream and egg mixture back into the pot. Warm gently for 1 to 2 minutes without boiling to avoid curdling.
9. Stir in the chopped parsley and dill, season with 1/2 tsp (1.5 g) ground black pepper and additional salt to taste. Serve hot with extra sour cream and fresh bread at the table.